No it is Tomato Syrup (Cheong)
This traditional Korean tomato syrup, or “cheong,” is made with just fresh cherry tomatoes and sugar. It's sweet, tangy, and perfect for mixing into drinks, drizzling over yogurt, or spooning onto desserts.
Ingredients
- 2 cups cherry tomatoes whole or halved
- 2 cups white sugar equal weight to tomatoes
- Fresh basil or mint leaves optional
- 1 tbsp lemon juice optional
Instructions
- Sterilize a clean glass jar and let it dry completely.
- Rinse and dry cherry tomatoes. Halve if you want quicker fermentation.
- In the jar, layer tomatoes and sugar alternately. Top with a final layer of sugar.
- Add optional herbs or lemon juice for extra flavor and preservation.
- Loosely seal the jar and leave at room temperature for 2–3 days. Stir once daily.
- Once sugar is dissolved and syrup is formed, strain if desired.
- Store syrup in a clean bottle or jar in the refrigerator for up to 1 month.
Notes
Use halved tomatoes to speed up the syrup formation.
Add a pinch of salt or a chili slice for a flavor twist.
Leftover tomato pieces can be blended into sauces or dips.